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Jolly Todger Tropical Stout This beer is just what you need on a hot summers day or with a hot curry. Also guaranteed to remedy brewers droop and keeps your todger at peek performance for longer. Must be served cold. The recipe is based on 19th century export stouts, which were commonly...

The recipe looks good... I love a bit of amber malt in my pale ales/bitters, so was glad to see that. Its a bit on the bitter side for me, though I have gone over 100 IBUs in the past. But I would suggest moving the 40g of Citra to 20 mins from 45 mins.

I agree with @matt76 , but if you must tinker with Ashbeck I'd add the following for your amount of water... 3g - Gypsum - Calcium Sulphate 0.5g - Salt - Sodium Chloride 1g - Calcium Chloride (dihydrate) From my tinkering the above is the closest I can get to the balanced profile, with minimal...

Just saying... :p This topic is in the Beer Kit section... Still think a whisk is the best option... Yo feel me bruv... o_O

:tinhat: Perhaps you can de-gas it with a whisk...

I've rearranged your list a bit too see some light. You have so many options. But I can see an Old Ale for New Year maybe... 23L batch... 90 minute boil... ABV 5-5.5%... IBUs 40-45 Use up all your base malts I.E. 5kg... and a bit of some others Maris Otter 500 g Pale Wheat 500 g BestMaltz...

This may or may not be of any help.... Iv'e used Ashbeck in the past for some very crude water chemistry adjustments, with my very hard Thames Water,. The beers came out very well, considering I didn't use any scientific method... Porter/Stout - 1 part Ashbeck - 3 parts tap water...

Historically Saaz was quite common in English styles. The second world war put an end to that, due to availability. Cluster was often used as a bittering hop too, as it was cheap compared to English hops... Boddingtons stout in the 1920s didn't have any English hops...

I really like Bramling Cross - First Gold combo... I'd also be tempted to sneak in some Fuggles too... :rolleyes:

I think most lager produced in the UK was not lagered, breweries just made a golden ale then filtered and force carbonated. From reading Ron Pattinson's blog, he has several examples of British lager made like this. Here is an example from Lees brewery... Rather than miss out on the fun, the...

I don't like to come over as rude... But! Me for one don't beleive that b*llsh*t... I've always tipped everything from the boiler to the FV (including loose hops) without any negative effects, flavour, clarity or otherwise. The two things that is essential for me are:to boil for at least 90...

I think that is a good idea... From memory Gervin (Nottingham), prefers 14c to 20c, which is a bit lower than most ale yeasts. Keeping the ambient temp @ 15-16c should ensure the wort doesn't get too warm.

Mosts yeasts will give off flavours if brewed outside their comfort zones. I too think Nottingham gives a clean taste compared to some others, if kept at arounf 16-18c

You can mix two yeasts... Then its a race to the finishing line, the more vigorous yeast will win if you pitch 50/50. I've often used London Ale III with Belgian Ardennes, 50/50. In higher gravity ales. They seem to work together well, as they have similar attributes. You'd need to use your...

I was given a pack of Bud light and a bottle of dark rum for my birthday, from my son. At least he got one right... I nearly threw the rum, but using the Bud Light as a mixer saved it.... :cool:

I've used Bramling Cross a lot and really like it. I think it goes well in stout, mild, amber and brown ale. I sometimes use it with First Gold and Goldings in pale ale.

++ Best Bitter

A few sprigs of rosemary...

Half a teaspoon per 500ml bottle will be fine. Leave to carbonate @ 18-20c for two weeks, then another 2 weeks for conditioning...

^^^ Might be both, my cat farts if he drinks standard milk. Had the same problem with my daughter, they both drink lactose free milk now.